Notes from the Test Kitchen:
I baked this delicious quiche in a 9-inch spring form pan. It slid out easily onto a serving plate which made it look very inviting. When I saw the mushrooms, bright green asparagus and gooey cheese, I couldn't wait to take a bite! I wasn't disappointed. It tastes great!

Separate crescent dough into eight triangles and place in an ungreased 9 inch pie plate with the points toward the center. Press onto the bottom and up the sides to form a crust; seal the perforations. Spread with the mustard and set aside.

2

In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.

3

In a large bowl combine the remaining ingredients and stir in the asparagus mixture. Pour into crust. Bake at 375° for 25 to 30 minutes or until a knife inserted near the edge comes out clean. Let it rest for 5 minutes beofre cutting.

Special Note: I always steam my asparagus when I make it so I did so for this recipe. I just added it to the mushrooms and onion once they were tender. I've also made my own crust instead of using the crescents both are very good.

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207 Comments

Michael HallMTGHALLFeb 26, 2015Thank You Dana for such a great recipe!! Thoroughly enjoyed every bite! Will be in my regular rotation because it is so easy and satisfying!

Michael HallMTGHALLFeb 26, 2015 I always like to try a recipe as it is written before I make any modifications but I only had green onions on hand so that is what I used. I used Swiss Cheese, again what I had on hand. Both were great! We had along with a tossed salad and this was a marvelous dinner. Will be a great addition to those meatless Fridays during Lent. In fact it would be great for any meal you want to skip meat and have a light but satisfying dinner!!